Name: Pumpkin Chocolate Chip Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 15.25 ounces Yellow Cake Mix; 1 cup water; 3 eggs; 15 ounces canned pumpkin; 1 tsp cinnamon; 0.5 cup chocolate chips; 16 ounces vanilla frosting

From the Cook

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Pumpkin Chocolate Chip Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large mixing bowl combine the cake mix, water, and eggs.

Mix until well combined.

Then add the pumpkin, cinnamon, and chocolate chips and mix until incorporated.

Pour into a sprayed 9×13 baking dish.

Bake at 350 degrees for about 28-30 minutes.

Let cool completely.

Microwave the can of frosting (cap and foil removed) for about 25-30 seconds and stir.

Then pour over the pumpkin cake and spread.

Let the frosting set and then cut and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Replace Water with Butter 🧈
Substitute the water with melted butter in equal amounts to add richness and create a more tender, moist cake with superior flavor depth.
Toast Chocolate Chips First 🍫
Lightly toast your chocolate chips in a dry skillet for 2-3 minutes before folding them in to intensify their flavor and prevent them from sinking to the bottom.
Boost Pumpkin Spice Flavor 🎃
Add an extra 1/2 teaspoon each of nutmeg, ginger, and cloves beyond the cinnamon to create a more complex, authentic pumpkin pie spice profile.
Room Temperature Ingredients 🌡️
Bring eggs and canned pumpkin to room temperature before mixing to ensure even incorporation and prevent lumpy batter that can result in dense cake.
Cool Before Frosting Completely ❄️
Allow the cake to cool for at least 30 minutes before applying vanilla frosting to prevent melting and ensure the frosting sets properly for a professional appearance.